Frequent occurrence of high molecular weight glutenin subunit (HMWGS) combinations in high yielding popular Indian bread wheat and their impact on end-usages

Grain quality data of 546 high yielding bread wheat entries evaluated in different zones of India during the period 2005-16 was examined to identify the frequently occurring HMWGS combinations and the ones suited for the end-usages. Although 24 HMWGS combinations occurred in the studied material, only six had frequency of more than 5%, namely, 5+10, 2*, 17+18; 2+12, 2*, 17+18; 5+10, 2*, 7+9; 2+12, 2*, 7+9; 5+10, 1, 7+9 and 2+12, 2*, 7+8. Out of these, only two viz., 5+10, 2*, 17+18 and 2+12, 2*, 17+18 had distinction of making good quality bread as well as chapati. Another combination, 2+12, 2*, 7+9 suited well for bread making but it lacked in chapatti quality. Impact of HMWGS combinations could be seen on biscuit quality also as spread factor in 2+12, 2*, 7+8 was significantly higher than all other combinations. Gluten strength and gluten quality was best observed in 5+10, 2*, 17+18 combination. Besides gluten properties and end-products quality, differences were also observed in the inter-product relationship. In the combinations best suited for bread and chapatti i.e., 5+10/2+12, 2*, 17+18; quality of bread and chapati remained unrelated. The well-known inverse relationship between biscuit and bread/chapati could only be observed in 5+10, 2*, 17+18 combination. Negative association between biscuit and bread/chapatti was also observed in the best biscuit suited combination i.e. 2+12, 2*7+8. Study underlined that spread of HMWGS is not uniform under Indian conditions and only few combinations are needed to facilitate value addition in the country.